Sticky Satay Chicken Nibbles

Ingredients

3 x trays Bird & Barrow Free Range Chicken Nibbles (approx. 1–1.2kg)

½ cup smooth peanut butter

¼ cup fish sauce

¼ cup sweet chilli sauce

⅓ cup coconut cream

1 tbsp finely grated ginger root

1 long red chilli (optional), seeds removed and diced finely

To serve: Fresh coriander to garnish (optional)

Method

1. Preheat oven to 200°C.
2. Whisk all the marinade ingredients together until smooth. Set ½ cup of satay sauce aside to serve with the cooked chicken later on.
3. Place the raw chicken nibbles and the sauce into a large bowl. Ensure the chicken is well coated. Place in the fridge to marinade for at least 30 minutes and up to 1 hour.
4. Spread chicken nibbles evenly in an oven proof dish. Bake for 30–35 minutes until golden. Flip once during the cooking time.
5. Serve immediately with a small bowl of the reserved satay sauce on the side for dipping. Garnish with roughly chopped coriander.